This bright-tasting sorbet gains an exquisite aroma from a small amount of lavender. Prep and Cook Time: 1 hour, plus at least 1 1/2 hours of chilling and freezing time.
The recipe is wonderful! Given to me by my brother-in-law (who is a fabulous cook), he recommended using only wild blueberries and ³⁄₈ cup of Spenda and ³⁄₈ cup of sugar. I made it with ¾ cup sugar, and though I am a purist and don't usually like the taste of low-calories sweeteners, I found his suggestion to be much better. Straining the blueberries through a chinois (my new favorite tool) is a must. I can't wait to make another batch!
Absolutely delicious. We picked 5 lbs of blueberries last weekend and this was the perfect way to use them. The taste was spot on. Not too sweet. Will make this regularly.
